Wednesday, September 24, 2008

Beef Brisket in Gravy


Everyone in Texas knows that the way to have Brisket is traditionally Barbecued Brisket or Smoked. Brisket is a tough, difficult cut of beef and can only be prepared low and slow if you actually want to eat it.

Smoke brisket long enough and slow enough and you will produce on of the greatest meals you'll ever eat. (And that's the god honest truth). You can talk to Lot's of different people in Texas and they all say the same thing. That Texas has the best brisket recipe around.
 
 Don't get me wrong I love smoked beef brisket as well as the next guy, but it's nice to have a change of pace once in a while.

I found this recipe for Beef Brisket in Gravy some time ago. It was in one of my Taste of Home Cooking Magazines. I get a lot of magazines but I do have to say that Taste of Home, Taste of the South and Cooking with Paula Deen are my all time favorites.
 
The pictures are not only beautiful, but you see the recipe in full color so you can actually see what each recipe looks like. I thought the brisket and gravy recipe was such a nice change from the ordinary barbecued or smoked brisket. From the very first time I tried this recipe it's been a favorite in our house.
The meat is so tender it just falls apart. You can serve this dish with almost absolutely anything and it would be perfect. Plus the leftovers can make another meal. Add some noodles and cut the brisket in pieces and you have beef tips. 

Add some potatoes and carrots and you roast beef. Or you can serve them on Hoagies for hot roast beef sandwiches. I served this Brisket recipe with homemade Cheesy Au gratin Potatoes, Glazed Carrots and French Bread.

 I will be adding the Cheesy Au gratin Potato recipe for my next post so stay tuned. Lets get started. The complete recipe is at the end of my post.

These are the ingredients you will need:Beef Brisket, Cornstarch (not pictured), water, oil and dry onion soup mix. 

In a Dutch oven or large pan, brown brisket in oil,

brown both sides over medium-high heat; drain.


Place brisket into a large baking dish, Combine hot water and soup mix;


pour over brisket.

it will look like this.


Cover with foil and bake at 300° for 2 to 3 hours or until meat is tender. My brisket weighed 5 lbs so i cooked mine on 275 for about 6 -7 hours. I turned the meat over half way through the cooking time.


Remove brisket to a serving platter. Let stand for 10-15 minutes.


add the juice from the meat to a medium size saucepan,
bring mixture to a boil


Meanwhile, combine cornstarch and cold water until smooth;
gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened
This is what the gravy will look like. Its so beefy and brown. Yummo! Thinly slice meat across the grain; serve with the gravy.

I cleaned out my baking dish and placed sliced meat back into the baking dish and poured that wonderful beefy gravy on top. The meat is so tender this is just a real satisfying meat.








Beef Brisket in Gravy

1 - beef brisket (about 2 pounds)
2 - tablespoons canola oil
1 - cup hot water
1 - envelope beefy onion soup mix
2 - tablespoons cornstarch
1/2 - cup cold water


In a Dutch oven or large pan, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. 

Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender. Remove brisket to a serving platter. 

Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. 

Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy. Yield: 6-8 servings. 

Cooks Note: My brisket weighed 5 lbs so i cooked mine at 275 degrees for about 6 - 7 hours. I turned the meat over half way through the cooking time.



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10 comments:

Teresa Cordero Cordell said... #

Tina this is delicious. I've made mine with BBQ sauce, but never thought to make it with gravy. Great job. Thanks for the excellent recipe.

sjs said... #

Hey there. This looks awesome.:) Really yummy looking. I will definitely have to try this.:) Thanks for the recipe.
Sharon:)

Shawna said... #

This looks delicious. I don't think I've ever had brisket, so this is a must try for sure!!! :) Excellent recipe!

Gloria Chadwick said... #

We Texans certainly know our brisket. I love it smoked, but your new way sounds delicious and I will definitely try it. I like all the ways you can use the leftovers--if there are any!

Mommy's Kitchen said... #

Hi Teresa I have always had mine with bbq as well. But when i found this recipe a couple years back I was hooked. Like i said its a nice change from the Traditional Texas Brisket.

sjs you welcome. This recipe is a must try you will love it. I hope you stop by mommys kitchen again.

Hi Shawna, you will love brisket go on and give it a try even bbq is great. Brisket is wonderful.

Gloria, we do love our briskets this is a nice change and so versatile with the leftovers. Thanks for stopping by.

Julie said... #

That looks so good. And I love Taste of Home magazine!

Joan said... #

Hi there,
My husband has pretty much perfected the brisket on the pit.
I cant wait to try this one and show him up!
Looks very good!
Joan

Live.Love.Eat said... #

Wow, I love the seared pic of the beef. This looks outstanding.

Anonymous said... #

Hi, Tina I love your blog so much I check it everyday. I cant wait to try this recipe but I was wondering if I could use roast for this ???? Thanks, Heather....

Lynne said... #

This looks delicious and easy. Thanks for the chuckle with the picture of your large roast hanging out of your pan. Thanks for keeping it real.